While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
It may technically be a Saturday, but it sure feels like Fry-day to us - August 31 is National Bacon Day.
While the bacon craze may have reached peak sizzle in the last decade, with dedicated festivals, bacon-based couture, and appearances in non-breakfast courses from sundaes to cocktails, America's fixation with delicious strips of cured pork is nothing new.
Previously in meat-based fashion
And by the way? Anderson Cooper, eat your vegetables!
If Burger King's new 510 calorie, bacon-studded sundae is any indication, people aren't going to stop putting pork in desserts anytime soon. I can't say I necessarily endorse that, though I've certainly contributed to the glut, myself, with a recipe for Bacon-Bourbon Brownies with Pecans in Food & Wine magazine last year.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Beer lovers, rejoice. Whiskey drinkers, celebrate. Pork fat fans, this is your moment. All the things you thought were unhealthy can actually help you lose a ton of weight.
Well, not exactly. This isn’t an ad in the back pages of a sketchy magazine. All these things are still not good for you when you eat and drink them in large quantities. And don’t stop eating your blueberries and strawberries if you want to boost your brainpower.
Still, there’s some surprising good health news for anyone who wants to wash down their lard-topped popcorn with a beer and a shot of whiskey.
From WHO in Des Moines, Iowa
Previously - Maid-Rite loose meat sandwiches – an Iowa tradition
There's only so much turkey a man can take.
iReporter, Grilling.com writer and Smoke in Da Eye competition BBQ chronicler and team member Clint Cantwell found himself having to gobble down waaayyyy too much of the bird. After roasting, deep-frying and smoking three different turkeys for Thanksgiving last year, he needed a bit of a palate cleanser. Naturally, he swung swine-ward.
Cantwell crafted a pig entirely out of pork as a Thanksgiving appetizer. "Pork E. Pigskin," as he was dubbed, had hot links for legs, a sausage body, ham ears, Vienna sausage nose, a pork rind tail and a bacon wrap.
Some people say bacon has jumped the shark. We say mmmmm...shark bacon! Howard Winer is a Supervising Producer at CNN.
Thank goodness my parents never kept Kosher. Had they, I might not have discovered the joys of boiled Maine lobstuh, steamed Maryland crabs or the number one no-no - bacon. High five to you now, Mom and Dad, because these days– bacon isn’t just a side at breakfast. You can drink your bacon, have it on a burger in a whole new way or, even better, for dessert.
If you’re ready for a Bac-spedition, start with it shaken, not stirred, in a Bakontini. All it takes is some Bakon Vodka. Or, make any day a Sunday and go for a Bakon Mary, heavy on the Tabasco, please. If you’re in the mood for sweet, think about a creation from the Dionysus Restaurant & Lounge in Baltimore: the Waffle Shot. It’s one part Bakon Vodka, one part Pinnacle Whipped Vodka. [Editor's note: We in no way endorse this behavior. Because eeewwwww!]
Now that lunchtime's schmancy canapes and gâteaux opera have long since been washed down with nebuchadnezzars of bubbly and royal wedding guests have shaken their tasteful tail feathers all night long, what's to stop imbibers from being crowned by a king-sized hangover?
When the digestif of Benton's pig fat and Eagle Rare bourbon arrived at the judges' table on Sunday evening, it was not the first pork-based beverage we had been served. That distinction went to the "fat washed" cachaça and pineapple cocktail (replete with lavender bacon skewer) mixed up by the night's champion, chef Brad Farmerie of New York City's Public restaurant.
Farmerie went trotter to trotter against four similarly pork-obsessed chefs to win the New York City leg of Cochon 555 - and a space at the trough for the Aspen Grand Cochon finals. Atlanta-based Brady Lowe established the competition in 2009 to raise awareness of farmers who were going to extensive lengths to sustainably raise "heritage" breeds of pigs - like the Duroc, Red Wattle, Mangalitsa and Tamworth - that have fallen out of favor with U.S. purveyors and chefs.
Not only are the pigs harder to get - they also take longer to reach slaughter weight and are often smaller than those that are raised on factory farms. Farmers who opt for these rarefied breeds generally feed their precious herds on an open-pasture diet, free from hormones and growth agents, akin to how the pig would naturally forage. The process tends to hog a whole lot of time and cash. So why the bother?